Ingredients

• 1 cup - gram flour
• 1 pinch - soda bicarb
• 1 tsp - hot oil
• salt
• oil for deep frying
• 1 stalk - curry leaves
• 1/2 tsp - red chilli powder
• 2-3 pinches - turmeric
• 3 pinches - citric acid powdered
• 1 tbsp - broken cashew nut pieces

How to Make Khara Boondhi for Diwali

• Put flour, salt and soda in a bowl.
• Add enough water to make a thick batter.
• Add hot oil and mix.
• Heat oil in a large frying pan till smoky.
• Hold a flat spoon over oil, pour some batter.
• Tap edge of spoon to drop in droplets of batter.
• Hold spoon in the centre, the boondi will move to sides.
• Sweep back the remaining batter into the bowl.
• With the other spoon move around the boondi.
• When crisp and whitish, remove from oil, drain on kitchen paper.
• Collect in a large plate.
• When all the batter has been used, add cashew to oil.
• Fry to a light golden, drain and add to boondi.
• Hold stalk of leaves with tongs and dip into oil.
• When bright and crisp, remove, cool and crush lightly.
• Add to boondi.
• Sprinkle salt, citric acid, turmeric and chilli powder over boondi.
• Mix well with both hands.